Shredded chicken noodle salad recipe
Use leftover chicken thighs and fragrant Thai green curry sauce to create this fresh and zesty noodle salad for the perfect packed lunch or light dinner.
See method- Serves 2
- Takes 15 mins
- 518 calories / serving
Ingredients
- 1 nest rice noodles (approx 75g)
- 1 lime, zested and juiced
- 1 tsp fish sauce
- 1 spring onion, finely sliced
- 3 tbsp fresh coriander, chopped
- ½ small red chilli, thinly sliced
- 50g sugar snap peas, halved lengthways
- 2 leftover chicken thighs, shredded
- 2 tbsp leftover coconut milk sauce
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Shop ingredientsEach serving contains
- Energy
- 620kJ 518.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 61.1gProtein 24.4gFibre 2.0g
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- Place the rice noodles into a bowl and pour over boiling water according to packet instructions and leave to swell then drain.
- Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Add 1-2 tbsp leftover coconut milk sauce, then place into a sealed lunch box and refrigerate until ready to transport.
- Cook once, eat twice tip: Use the leftovers from our Thai green curry roasted chicken thighs to make this recipe.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
